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Mary's meatloaf

Mary's meatloaf

Serving size: Serves 6
Cuisine type: American
Cooking time: More than 1 hour
Course: Main
Favourite flavours: Beef

It's a bit of a family joke, "Mary's meatloaf". Dad was a Sydney policeman for 40 years and used to love taking slices of this to work with him for his lunch. It's also great a couple of days after it's made – good for leftovers. When I go to Nashville, I love going to the "soul food" diners and "meat and threes". I think Mary's meatloaf was the start of my love for comfort food.
INGREDIENTS

500g lean beef mince
500g sausage mince
2 (160g) bacon rashers, trimmed, chopped finely
1 medium (150g) brown onion, chopped finely
1 egg, beaten lightly
2 tablespoons packaged breadcrumbs
1/4 cup chopped fresh flat-leaf parsley
1/4 cup (70g) tomato sauce
METHOD

1. Preheat the oven to 180°C (160°C fan-forced). Lightly oil an 11cm x 20cm (inside top measurement) loaf pan.
2. Combine all ingredients, except tomato sauce, in a large bowl. Season with salt and pepper; mix well. Press mixture into prepared pan. Place pan on an oven tray.
3. Bake meatloaf for 30 minutes. Brush top of meatloaf with tomato sauce; bake for a further 30 minutes or until cooked when tested. Stand for 5 minutes before turning out.
4. Serve sliced meatloaf warm with vegetables or cold with salad.

Suitable to freeze. Not suitable to microwave.

COOK'S NOTE: Meatloaf baked in a larger or wider loaf pan will take less time to cook.

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